FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

Place a
pot of water on top of a high heat stove and wait for it to come to a boil. In
the meantime, roast your ginger and onion in the microwave for about 3 minutes.
When the water comes to a boil, add in the salt, sugar, roasted ginger and onion to the boiling water. Then add in the chicken pieces to the broth using
tongs or if you add them with your hands, make sure to wear gloves to prevent
cross contamination. After adding all of the chicken pieces into broth, cover
the pot with a lid, and allow the chicken pieces to simmer on low heat for
about 10 minutes. Then skim the scum off the top of the broth until the broth
is clear. Now cover the pot with a lid and continue to simmer the broth for
about another 3 minutes. While the broth is simmering, let’s prepare our spice
mix.

***Remember
to wash your hands thoroughly before and after handling raw chicken.

Step 2:
Toast the spices

1
tablespoon coriander seeds

5 star
anise

1 whole
cinnamon stick

7 cloves

1/3
teaspoon cumin seeds

1 teaspoon
black peppercorns

Break up
your cinnamon stick into smaller pieces and add all of the spices into a small
pan. Toast the spices on a medium heat stove for about 3 minutes or until the
spices smell fragrant. Then pour the spices into a tea infuser, close it up and
add it into the broth. Now put a lid on the pot and continue to simmer the
broth for about another 7 minutes, making sure that the chicken is pieces are
fully cooked.

***If you
do not have a tea infuser, you can place the toasted spices into a cheese cloth
and tie it up with a kitchen string.

Step 3:
Boil the noodles

1 package
Phở noodles

8 cups
water

Cook the
noodles according to the directions on the package. Then rinse and drain the
noodles and set them aside until you are ready to assemble the dish.

Step 4:
Assemble the dish

Thai basil

Bean
sprouts

Cilantro

Lime
wedges

½ cup
sliced yellow onion

3
tablespoons chopped green onions

2
tablespoons fish sauce

Jalapeno
slices

Sriracha
and Hoisin Sauce

Make sure
your herbs and veggies are washed and clean. Then mix the chopped cilantro,
green onion and red onion into a little bowl for the garnish. After the chicken
is fully cooked, remove the chicken from the broth, allow it to cool and then
separate the chicken meat from the bones. Then add the bones back into the
broth to give it more depth in flavor and make sure to discard all of the small
chicken bones to prevent choking. Then pour in your fish sauce and continue to
simmer the broth for about another 30 minutes. This a good time to taste the
broth to ensure that it is to your preferred taste. If it is too salty, add in
more sugar a little at a time and if it is too sweet, add in more salt or fish
sauce a little at a time. Now slice the chicken pieces into thin slices and set
it aside until assembling time. To assemble, add some noodles in the bowl, then
place the chicken slices on top and garnish with the onion cilantro mix.
Finally add in the broth and top it off with some ground pepper. Serve with the
herbs, veggies and sauces.

Sprinkle salt and pepper on sliced pork and shrimp. Turn stove on medium
high heat and add 2 tablespoons of oil to a large pan. When the oil gets hot,
add in the onions and garlic stirring it around until fragrant. Then sauté the
pork slices and shrimp with the garlic and onions, making sure to cook the
meats all the way through. Spread the pork and shrimp out on the pan and pour
in a ladle of the crepe batter (about 1/3 cup) swirling it around to create a
thin layer. Put a lid on the pan and allow the crepe to cook for about 4-5
minutes. Then put bean sprouts on half of the crepe and cook it for about
another minute until the crepe is crispy on one side and fully cooked on the
other side. Fold the crepe in half and place it on a serving plate. Repeat this
process until you cook all of the crepe batter. To eat the crepe, wrap the
crepe in lettuce along with cucumbers, and herbs and dip it in the sauce that
was prepared earlier.

Tuesday, August 2, 2011

What am I building you ask? I am building a “once in a blue moon” slider for this summer’s burger bash!This is a tiny flavorful blue cheese burger slider that includes crispy mini onion rings, turkey bacon strips, lettuce, tomato and avocado moon-shaped wedges! You may be wondering where I got the idea to build such massive, yet tiny slider. Well, let me give you a tiny little clue with the following riddle:

Heat olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

In a large bowl, combine chuck, Worcestershire sauce, parsley, shallot, blue cheese, sugar, salt and pepper. Mix all of the ingredients together to combine them, but be careful not to over mix. Divide mixture into 4 patties and then divide each quarter in half to create 8 mini burger patties.

Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for about 4-6 minutes on each side. On an outdoor grill, cook 5 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 5 minutes on each side.

For the onion rings, preheat oil in a large pan on high heat. Whisk 2 eggs and set them aside. Have flour on a large plate and set that aside. Spread the onion slices out and sprinkle them with salt. Pour all of the seasoned onions in the eggs and then remove them from the eggs and dredge them in the flour. Place onions rings into the hot oil in batches and fry until golden brown and crispy.

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.